Saffron Chicken and Rice Bake

Saffron Chicken and Rice Bake
Recipes in this Post

My good friend, Sammia, came to visit me from Germany. She and I have been friends for a long time, but have not seen each other in years. She has two kids, one who is practicing basketball for the German Olympics. Her other son, who is also my friend, lives in Northern California. Sammia and I always have a good time together, and that was why I wanted to make something special for her.

This Saffron Chicken and Rice Bake is very simple to make, yet flavorful. Just saute the vegetables and the chicken, put it over rice and saffron and mushroom soup, then just put it in the oven to finish cooking. How simple is that? You can make it, and go enjoy yourself with your family or guests. Asparagus is a good accompaniment, with a nice white wine, perhaps Chardonnay.

Don’t be afraid of saffron. Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. You can usually buy saffron at gourmet stores, or Mediterranean stores, or Amazon has a good selection.

Saffron Chicken and Rice Bake YouTube Video

Saffron Chicken and Rice Bake

Mis En Place

Saffron Chicken and Rice Bake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 servings

Serving Size: 1 breast and rice

Calories per serving: 229

Fat per serving: 6 g

Saturated fat per serving: 3 g

Carbs per serving: 24 g

Protein per serving: 19 g

Fiber per serving: 4 g

Sugar per serving: 9 g

Sodium per serving: 720 mg


4 Chicken breast skinned and boned
1/4 tsp Saffron threads
1 cup Rice uncooked
3 Garlic Clove sliced
1/2 Red onion chopped
1/4 Yellow bell pepper sliced
1/4 Red bell pepper sliced
1/4 Orange bell pepper sliced
1/4 Green bell pepper sliced
1 can Mushroom soup
1 cup Milk
1 teaspoon Cooking Sherry
1/2 tsp Herbs de Provence
1 tablespoon Parmesan
1/4 cup French's French Fried Onions


    Put the uncooked rice in the casserole. Add the saffron threads.
    Saute the garlic, onion and peppers together in olive oil. Remove from pan and set aside. Add a bit more olive oil to the pan, and saute the breasts til they are nicely browned on both sides, but not cooked through.
    Mix the mushroom soup, milk, sherry, cheese and herbs in a bowl. Put the vegetables over the rice, and pour the soup mixture over. Lay the chicken breasts over the mixture, and cover with the French Fried Onions.
    Put in oven at 350 for about 40 minutes.

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